Refried Beans in Roti

Refried Beans in Roti

Prep: 8 hours

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Bengali

Whenever you have leftover rotis, make this dish and serve your loved ones – they will ask for more

Ingredients

  • Red kidney beans (rajma), soaked overnight and cooked 1 cup
  • Large leftover rotis 4
  • Oil 1 tbsp + 2 tsps
  • Medium onion, finely chopped 1
  • Large garlic cloves 3
  • Salt to taste
  • Red chilli powder 1 tsp
  • Corn kernels, boiled 1 cup
  • Large tomato, finely chopped 1
  • Green capsicum, finely chopped ¼ cup
  • Cheddar cheese as required
  • Salsa as required
  • Sour cream as required

Methods

  • Heat 1 tbsp oil in a non-stick pan and add onion. Finely chop garlic and add to the pan. Add salt and red chilli powder and saute till the mixture turns a light brown.
  • Add corn, tomato and green capsicum and mix well. Add kidney beans and mix well. Add 1¼ cups water and mix and let the mixture cook, mashing the ingredients all the while, till all the ingredients blend well and all the moisture dries up.
  • Heat 2 tsps oil in another non-stick pan.
  • Keep 2 rotis on the worktop and place a generous amount of kidney bean mixture on one half of it. Grate cheddar cheese over it and fold the other side over.
  • Press gently and keep the rotis in the pan, cover and cook on medium heat, till the cheese begins to melt taking care that the rotis do not burn. Gently flip them over and continue to cook till the other side is similarly done. Prepare the remaining 2 rotis similarly.
  • Fill a piping bag fitted with star nozzle with sour cream.
  • Halve each roti, keep them on a serving platter and serve hot with a bowl of salsa and rosettes of sour cream.
Begun Bhaaja

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Bengali

Key Ingredients:

  • Large eggplant

Almost every Bengali festive meal begins with this

Ingredients

  • Large eggplant (begun / bharta baingan) 1
  • Salt to taste
  • Turmeric powder ¾ tsp
  • Red chilli powder 1 tsp
  • Mustard oil 2 tbsps
  • Caraway seeds (shahi jeera) 2 tsps

Methods

  • Cut eggplant into thick slices and put them in a bowl. Sprinkle salt over them and toss and set aside for some time so that they leech out water.
  • Drain the water and put the slices in another bowl. Add turmeric powder, salt and red chilli powder and mix well so that all the slices are coated with the masala.
  • Heat mustard oil in a non-stick pan, place the slices in it and sprinkle caraway seeds over them. Shallow-fry, turning sides, till both sides are evenly cooked and turn golden.
  • Arrange them on a serving plate, garnish with onion rings and tomato chutney and serve immediately.
Chingri aar Kacha Kathaler Bichir Bhorta

Chingri aar Kacha Kathaler Bichir Bhorta

Prep: 25 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Bengali

Key Ingredients:

  • Small prawns
  • Jackfruit seeds

Prawns and jackfruit seeds cooked together with masalas and then coarsely ground

Ingredients

  • Small prawns, peeled and devined 1 cup
  • Jackfruit seeds, boiled and peeled 12 to 15
  • Mustard oil 2 tbsps
  • Cumin seeds 2 tsps
  • Bay leaves 3
  • Dried red chillies, broken 2
  • Medium onion, finely sliced ½
  • Ginger-garlic paste 2 tbsps
  • Turmeric powder ½ tsp
  • Red chilli powder ½ tsp
  • Salt to taste
  • Black pepper powder 1 tsp
  • Fresh coriander leaves, chopped 2 tbsps

Methods

  • Heat mustard oil in a non-stick pan. Add cumin seeds, bay leaves and dried red chillies and saute till seeds change colour.
  • Add onion and saute for 2-3 minutes. Add ginger-garlic paste, jackfruit seeds, turmeric powder, red chilli powder and prawns and mix well. Cook till the prawns are done.
  • Add salt, black pepper powder, half the coriander leaves and coriander stalks and mix well.
  • Discard bay leaves and put rest of the mixture into a mixer jar. Add a little water and grind coarsely.
  • Transfer into a serving plate, garnish with the remaining coriander leaves and serve hot.
Teler Pithe

Prep: 5 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Bengali

Key Ingredients:

  • Rice flour
  • Refined flour
  • Jaggery

A sweet item which the Bengalis make anytime but specially during festivals

Ingredients

  • Rice flour 2 cups
  • Refined flour (maida) ¼ cup
  • Jaggery (gur), grated 1 cup
  • Dates, seeded and chopped ½ cup
  • Ghee 3 tbsps
  • Oil for deep-frying
  • Sugar ¾ cup
  • Ripe bananas 2
  • Strawberry crush for garnishing

Methods

  • Heat ½ cup water in a non-stick pan, add jaggery and cook till it melts.
  • To make pithe, take rice flour in a bowl, add refined flour, dates, melted jaggery and little water and mix to make a smooth dough.
  • Heat oil and ghee in a kadai.
  • Divide the dough into small balls and deep-fry the ghee-oil till golden. Drain on absorbent paper.
  • Once the excess oil is soaked up, arrange the balls or pithe on a serving platter.
  • To make caramelized bananas, heat sugar in another non-stick pan and let it melt. When the sugar melts, cut the bananas into small pieces and add and mix well.
  • Put some of this banana mixture on each pithe, drizzle strawberry crush all around them and serve.
Aloo Poshto

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Bengali

Key Ingredients:

  • Potatoes
  • Poppy seeds (khuskhus / poshto)

A traditional and popular Bengali dish – potatoes are cooked in a poppy seed based masala

Ingredients

  • Medium potatoes, peeled 5 to 6
  • Poppy seeds (khuskhus / poshto) 4 tbsps
  • Mustard oil 3 tbsps
  • Onion seeds (kalonji) ½ tsp
  • Salt to taste
  • Green chillies, slit 2
  • Pure ghee 1 tbsp

Methods

  • Cut the potatoes into one-inch pieces and soak them in water in a large bowl. Soak poppy seeds in one cup warm water in another bowl for 15-20 minutes.
  • Drain and grind poppy seeds to a fine paste.
  • Heat mustard oil in a non-stick pan till it begins to smoke. Take the pan off heat and let the oil cool. Heat it again on medium heat and add onion seeds and saute till fragrant.
  • Add potatoes and saute on medium heat for around 5 minutes.
  • Add poppy seeds paste and mix. Add ½ cup water and cook on low heat till the potatoes are almost cooked.
  • Add salt and slit green chillies, mix and cook for 3-4 minutes or till the potatoes are completely done.
  • Transfer into a serving bowl, drizzle pure ghee on top and serve hot.
Orange Sandesh

Orange Sandesh

Prep: 1 hour 15 minutes

Cook: 5 minutes

Method: Easy

Course: Snack

Type: Bengali

Key Ingredients:

  • Orange
  • Low fat cottage cheese (paneer)
  • Low fat mawa
  • Powdered sugar

Bengalis make sandesh in different flavours and this is one of them

Ingredients

  • Orange filling
  • Orange segments 12
  • Sugar 1 tbsp
  • Sandesh
  • Low fat cottage cheese (paneer), crumbled ¾ cup
  • Low fat mawa/khoya crumbled 3 tbsps
  • Powdered sugar 2 tbsps
  • Ghee ¼ tsp

Methods

  • To make orange filling, heat sugar in non-stick pan till it melts. Add orange segments and toss them gently, making sure that the segments do not break.
  • To make sandesh, mix cottage cheese, mawa, powdered sugar and ghee in a bowl and mix. Add 2 tbsps water and knead till the mixture becomes smooth. Add a little more water if required.
  • Divide this into 24 equal balls and press them lightly.
  • Place 1 orange segment on half the portions and cover each with another of the remaining portions.
  • Seal the edges of the 2 sandesh properly so that the orange is sandwiched between them.
  • Keep these sandwiched sandesh on a serving plate and keep the plate in the refrigerator for 1 hour.
  • Serve chilled.